Peanut chicken

    40 mins

    This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less chilli, like it spicy, use more.

    452 people made this

    Serves: 8 

    • 400g jasmine rice
    • 1 litre water
    • 3 tablespoons soya sauce
    • 2 tablespoons smooth peanut butter
    • 2 teaspoons white wine vinegar
    • 1/4 teaspoon chilli powder
    • 3 tablespoons olive oil
    • 4 skinless, boneless chicken breasts - cut into thin strips
    • 3 tablespoons chopped garlic
    • 1½ tablespoons chopped fresh ginger
    • 4 spring onions, chopped
    • 1 head broccoli, chopped
    • 50g unsalted dry-roasted peanuts

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Cook the rice in a rice cooker, or combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
    2. In a small bowl, stir together the soya sauce, peanut butter, vinegar and chilli. Set aside.
    3. Heat oil in a wok over high heat. Add chicken, garlic and ginger and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
    4. Reduce heat to medium, and add spring onion, broccoli, peanuts and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

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    Reviews in English (394)


    This is so delicious, and very fast & healthy to boot! I followed the suggestions of previous reviewers and doubled the sauce, added pea pods to the mix, and also scaled the cayenne back a bit for my kids. I will probably use the suggested amount next time - I think it will be zippy without being unbearably spicy. With those adjustments, I was really enjoying my plate of chicken (on a bed of rice, of course!), but then I went from great to *PERFECT* with the addition of a handful of fresh cilantro leaves. Could not be better; forty-seven stars!  -  26 Mar 2003  (Review from Allrecipes US | Canada)


    I thought this recipe was pretty good, but it tasted more like "Ginger Chicken" to me rather than "Peanut Chicken". I think next time I would cut back on the ginger and double the sacue. The amount of sauce that the recipe calls for soaks up so much that there isn't much left to really taste. Thanks for sharing.  -  19 Jan 2003  (Review from Allrecipes US | Canada)


    This recipe was really okay. I doubled the sauce like others suggested, but still okay is probably the only word I can use for it. I didn't find the garlic or ginger over powered the peanut butter, I could definately taste it. I probably won't make again.  -  25 Feb 2003  (Review from Allrecipes US | Canada)